Using a microplane, finely grate the zest of 1 orange into a liquid measuring cup; reserve. Using a paring knife, cut away the pith and peel from both oranges. Thinly slice crosswise, then cut the slices into quarters. Add the oranges to a medium bowl. Roughly chop or slice the cucumbers and add them to the bowl along with the cilantro and chile. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper, then toss to combine. Let stand while you cook the chicken.
March 13, 2021 at 01:00AM
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Sticky Orange Chicken Thighs With Chile-Cucumber Salad Recipe - Los Angeles Times
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salad
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